Delicious barbeque pulled mushrooms made easily in the slow cooker and served on a slow cooker “baked” sweet potato with a side of beet greens millet. Does it sound like a complicated meal? It isn’t, I promise. It is however super nutritious and more importantly, full of flavour, so read on!
Does this meal sound way too healthy? Is it making you roll your eyes and say oh dear not another one telling us what we should be eating..? I’m not going to bang on about all the benefits of each individual ingredient, I’ll spare you all that. I mean, you can probably tell that it’s good for you. There’s oyster mushrooms, there’s greens, there’s sweet potato, it’s all from scratch… There’s even millet involved, and it would seem millet is a nutrition powerhouse. I know it’s bird food, Mrs. D. has already told me a few times, lol, but it’s also a pretty good human food too.
The flavours though… this is what it’s all about. This is such a delicious meal. You can make it as suggested with all the components and enjoy it that way, or, you could make each element separately and pair with other things. For example, the pulled oyster mushrooms would be delish on these olive oil truffle mashed potatoes. The beet greens millet would be great with a nice organic fried egg on top. And you don’t need me to give you suggestions for the sweet potato! Another alternative is to combine two of the elements instead of all three. Anyway, I’ll leave you to decide all that. Just keep in mind these are really versatile – all you need is your imagination.
Another plus to this meal is that it’s completely plant based and very satisfying at the same time. I’ve been making a conscious effort lately to incorporate much more plant based food in my diet, and I’m happy to report that this is a really good meatless option, for your Mondays or any day of the week!
Oh dear, I’ve been rambling for so long and I haven’t even mentioned yet that the pulled mushrooms and sweet potatoes are both made in the slow cooker! Unfortunately not together, but you can make the sweet potatoes the day (or night) before. Better yet, why not make a big batch of them to keep for lunch all week? You could combine sweet and regular potatoes for variety. If you haven’t tried “baking” them this way, you really really REALLY must. Honestly, it’s brilliant.
Let’s see how it’s all done.